With the wife and kids gone for the weekend, I decided to have a buddy over for some Super Bowl dino ribs. Bought a choice 4 rib short rib plate, trimmed fat and silver skin and cut the plate in half (2 ribs per section). These ribs were nicely marbled. I really lucked out.
Applied 50/50 mixture of Cattleman's 8 Second Carne Asada and Tri tip rubs (added about 2 tsp granulated sugar to 4 tablespoons rub).
Smoked 7 1/2 hours using post oak on the 26 inch kettle with SNS at 275 degrees avg. I started spritzing with water every 30-45 minutes starting at the 5 hour mark to keep the bark from drying out.
Served with chimichurri, creamed spinach, and jalapeno cornbread.
The meat was super tender, moist, and delicious. I took a bite and realized I needed a pic!
Applied 50/50 mixture of Cattleman's 8 Second Carne Asada and Tri tip rubs (added about 2 tsp granulated sugar to 4 tablespoons rub).
Smoked 7 1/2 hours using post oak on the 26 inch kettle with SNS at 275 degrees avg. I started spritzing with water every 30-45 minutes starting at the 5 hour mark to keep the bark from drying out.
Served with chimichurri, creamed spinach, and jalapeno cornbread.
The meat was super tender, moist, and delicious. I took a bite and realized I needed a pic!
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